Lunch: Stuffed Savoy Cabbage with Tomato Sauce

Fresh dill brightens the flavor and color of this recipe. For convenience, you can assemble the dish and refrigerate up to one day before serving.

This recipe includes superfoods such as:

Lemon

Health benefits of Stuffed Savoy Cabbage with Tomato Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 large head Savoy cabbage (about 2 pounds), cored
3 tablespoons olive oil, divided
1 yellow onion, finely chopped
1 carrot, peeled and finely chopped
4 garlic cloves, minced
2.5 ounces fresh Parmesan cheese, divided
1 cup cooked white rice
5 tablespoons coarsely chopped fresh dill, divided
1 tablespoon grated lemon rind
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 pound 85% lean ground beef
1 large egg, lightly beaten
3 cups strained tomatoes (such as Pomì)

Instructions

Preheat oven to 350 °.
Cook whole head of cabbage in a large pot of boiling water for 2 minutes. Cool slightly. Remove softened outer leaves, keeping them whole; reserve leaves. Return cabbage head to pot, and repeat procedure to get 12 leaves. Finely chop remaining cabbage.
Heat a large skillet over medium-low heat. Add 1 tablespoon oil. Add onion; cook 5 minutes, stirring occasionally. Increase heat to medium-high. Add 2 cups chopped cabbage, carrot, and garlic; sauté 4 minutes. Remove from heat; cool slightly.
Finely grate 2 ounces cheese. Combine grated cheese, rice, 1/4 cup dill, lemon rind, salt, pepper, beef, egg, and chopped cabbage mixture; stir gently.
Combine remaining 2 tablespoons oil and strained tomatoes, stirring with a whisk. Spread 1 cup tomato mixture evenly in bottom of a 13 x 9-inch baking dish. Shave the rib of each cabbage leaf with a paring knife or vegetable peeler so it lays flat. Place 1/2 cup meat mixture in the center of each cabbage leaf. Starting at the core end, roll into a tight log, tucking in sides as you go. Place roll in baking dish, seam side down. Repeat with remaining leaves and filling. Top with remaining tomato mixture. Cover dish with foil; bake at 350 ° for 45 minutes. Uncover; shave remaining Parmesan cheese over top, and sprinkle with remaining 1 tablespoon dill.